Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Grated Rutabaga with Parmesan Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 27, 2018 Print Rate It Share Share Tweet Pin Email Photo: David Malosh Prep Time: 25 mins Total Time: 45 mins Servings: 4 Mellow the sharpness of rutabaga by simmering with white wine, broth, sauteed shallots, and fresh thyme. Finish with Parmesan for a welcome hit of umami. Ingredients 2 tablespoons extra-virgin olive oil 1 shallot, minced (⅓ cup) ¼ cup dry white wine 1 pound rutabaga, peeled and coarsely grated (4 packed cups) 1 cup low-sodium chicken or vegetable broth 1 tablespoon fresh thyme leaves Kosher salt and freshly ground pepper 2 tablespoons finely shredded Parmesan Directions Heat oil in a medium saucepan over medium. Add shallot and cook, stirring occasionally, until tender, about 5 minutes. Add wine and cook until reduced by half, about 2 minutes. Add rutabaga, stock, and thyme and bring to a simmer. Cook, covered, until rutabaga is tender, 20 to 25 minutes. Season with 1/4 teaspoon salt and pepper to taste. Sprinkle with cheese before serving. Rate it Print